Roast Turkey Cordon Bleu

ingredient

• 8.5 to 11 lb (4 to 5 kg) Compliments Butter Basted, Young, Grain Fed Turkey, thawed according to package directions
• 3 tbsp (45 mL) Compliments Extra Virgin Olive Oil
• 3 tbsp (45 mL) finely chopped fresh rosemary leaves
• 4 cloves garlic, minced
• ½ tsp (2 mL) each salt and pepper (approx.)
• Zest and juice of one lemon, reserving fruit
• 8 sprigs fresh rosemary
• 4 slices provolone cheese
• 4 slices Compliments Sensations The Original Prosciutto
• Compliments Sensations Red Onion, Cranberry & Apricot Confit

Preparation

1. Preheat oven to 350ºF (180ºC). Whisk the olive oil with the chopped rosemary, garlic, salt, pepper, lemon zest and juice. Halve mixture. Carefully loosen the turkey skin with your fingers; rub the breast meat with half of the olive oil mixture.
2. Sandwich 2 slices of cheese and leaves only from 1 rosemary sprig between 2 slices prosciutto. Repeat. Slide prosciutto 'sandwiches' under the loosened skin to cover each turkey breast. Stuff the cavity with the remaining rosemary sprigs and the reserved fruit.
3. Rub turkey all over with reserved olive oil mixture; roast on a rack in a roasting pan for 30 minutes. Lower oven temperature to 300ºF (150ºC). Roast for 3 hours, basting every 30 minutes, or until an instant-read thermometer inserted into the inner thigh registers 180ºF (82ºC). Serve carved turkey with Compliments Sensations Red Onion, Cranberry & Apricot Confit.